A fillet that’s a cut above the rest in every imaginable way. Characterized by enhanced richness, potency and deeply fresh flavor. Wonderfully marbled and buttery soft; perfect for sashimi, pan-frying, grilling and more.
A cut of Patagonia King Salmon Fillet is flavorful and tender by itself, so it’s best to keep it simple. Salt the fillet, chop mushrooms plus any vegetables and place everything in aluminum foil. Splash white wine over the fish and add coarse black pepper. Close the foil – cook for 15 minutes in a 250-degree oven. The result is simple, but significant.
Caramelize the fillet with a wonderful, deep-brown sear to add savory depth to its flavor palette. Salt the fillet to taste – crush and cut however many garlic cloves feel right. Heat olive oil in a thick-bottomed pan and add the garlic. Cook until lightly browned, then remove before it burns. Add the fish to the pan and sear on all sides. Transfer to a (heated) plate – serve with your favorite sauce. Enjoy.